1 Picture
Ingredients
- 1/2 Cup olive oil
- 3 pounds boneless beef short ribs
- 1 large Spanish onion, diced
- 1 large carrot, diced
- 2 ribs celery, diced
- 1 750ml bottle full-bodied red wine (such as Cabernet Sauvignon or Merlot)
- 4 thyme sprigs
- 6 sage leaves
- 1 tablespoon whole black peppercorns
- 1 quart beef stock
Details
Preparation
Step 1
1.Set a large, heavy-bottomed skillet over medium-high heat.
Add olive oil to coat the bottom
of the pan. Working in batches, sear the short
ribs, rotating them so that all sides get
caramelized.
2. Remove ribs from the skillet and place them in
a large, heatproof container. Set aside. Add the
diced onion, carrot and celery to the skillet and
saute until caramelized.
3. Add the red wine to the skillet and continue
cooking until the wine is reduced by one-third.
Once it thickens, carefully pour the wine and
vegetables over the short ribs.
4. Place the thyme, sage and peppercorns in the
center of a square of cheesecloth. Gather the
corners and use kitchen string to tie the bundle.
Add the sachet to the short rib-vegetable
mixture.
5. Pour the stock over the rib and vegetable mix-
ture and refrigerate overnight.
6. The next day, transfer the ribs, stock and vege-
tables to an ovenproof pot. Set the pot over me-
dium-high heat and bring to a simmer. Once sim-
mering, place the pot in an oven preheated to
3500 F and cook until the ribs are tender, 2112 to
3 hours.
7. Remove the ribs from the pot. Carefully pour
the liquid through a fine-mesh sieve, straining
the herbs and vegetables. Reduce the cooking...
liquid even further to make a sage-scented jus.
(To preserve the ribs, pour the reduced liquid
over them and refrigerate.
They will be good for up to 2 weeks and become even more flavorful,
according to chef Tropeano.) Serve with polenta
or potatoes. Serves 4 to 6.
Review this recipe